7163银河际

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7163银河际:宋诗清

时间:2023-03-16浏览:1728设置


基本情况

宋诗清,女,汉,1982年10月生,山东临沂人,中共党员,博士,教授,博导

学习及工作经历

2008.07 江南大学毕业,获食品科学硕士学位;

2011.07 江南大学毕业,获食品科学博士学位;

2011.11-至今,7163银河际,香料香精技术化妆品学部,教授

学术兼职情况

担任全国盐业标准化技术委员会委员;中国材料与试验标准化委员会感知分析标准化技术委员会委员;Journal of future food期刊编委等;

研究方向及承担科研项目(省部级以上)情况

研究方向:食品风味,香料香精制备与应用

承担科研项目:

1.国家自然科学基金面上项目:牛脂酶解-温和氧化风味前体及其牛肉特征风味的形成机制研究。

2.国家自然科学基金青年基金项目:基于PLSR方法的肉类特征风味氧化脂肪前体鉴定及其预测调控研究。

3.上海市自然基金:草菇浓厚感肽的制备及其定量构效关系研究。

4.上海市自然基金:草菇蛋白咸味肽的鉴定及增咸机制研究。

5.上海市地方高校能力建设项目:菌菇肽减盐增咸健康配料制备关键技术研究与产业化。

获奖情况

教育部技术发明二等奖1项

中国轻工联合会科技进步奖一等奖1项

中国食品科学技术学会科技创新三等奖1项

代表性著作

1. Yaling Huang, Junwen Wan, Min Sun, Tao Feng, Qian Liu, Shiqing Song*,Xiaoming Zhang, Chi-Tang Ho. Flavor profile disclosure of Chinese steamed breads (CSBs) by sensomics approach.Food Bioscience,2023, 51,102198.

2.Shiqing Song, Jinda Zhuang,Changzhong Ma , Tao Feng, Lingyun Yao, Chi-Tang Ho, Min Sun. Identification of Novel Umami Peptides from Boletus edulis and its Mechanism via Sensory Analysis and Molecular Simulation Approaches. Food Chemistry,2023, 398,133835.

3.Yaling Huang, Junwen Wan, Zhuolin Wang, Min Sun, Tao Feng, Chi-Tang Ho,and Shiqing Song*.Variation of Volatile Compounds and Corresponding Aroma Profifiles in Chinese Steamed Bread by Various Yeast Species Fermented at Difffferent Times.Journal of Agricultural and Food Chemistry, 2022, 70, 3795?3806.

4.Zhuang, J., Xiao, Q., Feng, T., Huang, Q., Ho, C.-T., & Song, S*. Comparative flavor profile analysis of four different varieties of Boletus mushrooms by instrumental and sensory techniques. Food Research International, 2020,136, 109485

5.Zhuolin Wang, Qing Xiao,Jinda Zhuang,Tao Feng,Chi-Tang Ho, Shiqing Song*. Characterization of Aroma-Active Compounds in Four Yeast Extracts Using Instrumental and Sensory Techniques. Journal of Agricultural and Food Chemistry. 2020, 68, 1, 267-278

6.Xiaodong Xu, Rui Xu, Qian Jia, Tao Feng, Qingrong Huang, Chi-Tang Ho, Shiqing Song?. Identification of dihydro-β-ionone as a key aroma compound in addition to C8 ketones and alcohols in Volvariella volvacea mushroom. Food Chemistry,2019, 293, 333–339.

7.Xiaodong Xu, Rui Xu, Ze Song, Qian Jia, Tao Feng, Meigui Huang, Shiqing Song*. Identification of umami-tasting peptides from Volvariella volvacea using ultra performance liquid chromatography quadrupole time-of-flight mass spectrometry and sensory-guided separation techniques. Journal of Chromatography A, 2019, 1596,96-103.

8.Song S, Zheng F, Tian X, et al. Evolution Analysis of Free Fatty Acids and Aroma-Active Compounds during Tallow Oxidation. Molecules, 2022, 27, 352.

9.Ze Song, Qian Jia, Miaomiao Shi, Tao Feng and Shiqing Song*. Studies on the Origin of Carbons in Aroma Compounds from [13C6]Glucose-Cysteine-(E)-2-Nonenal Model Reaction Systems. Polymers, 2019, 11, 521.

10.Shiqing Song, Li Fan, Xiaodong Xu, Rui Xu, Qian Jia and Tao Feng. Aroma Patterns Characterization of Braised Pork Obtained from a Novel Ingredient by Sensory-Guided Analysis and Gas-Chromatography-Olfactometry. Foods, 2019, 8(3), 87


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